NEW FIBER BREAK-THROUGH No GEL, No GRIT No GAS 4sa4se666456***66.60e6Ce e ee6 9 66666*66, 663, 06 S e e e6 e66 If you are taking prescription medica- Dallas, TX - Registered Dieticians and Scientists have dis- covered that an all natural plant fiber (ultra fine pow- dered cellulose) can help maintain - regularity without the need for chemical laxative stimulants. It is gluten free and safe for diabetics. tion or daily vitamins, UniFiber will not interfere with the absorption of In a study published in Current Therapeutic Research, James J. Pates, MD, University of Minnesota, demon- strated that patients receiving 1 or 2 tbs. of powdered cellulose daily were able to reduce their laxative use by over 70%. The brand name of this all NEW natural fiber supplement is UniFiber. Current research shows that high fiber intake helps maintain regularity in most peo- ple and that fiber like UniFiber is essential for good colon health. those medicines - other fibers will. 1/2 cup crumbled bleu cheese UniFiber is now available nationally through any pharmacy or at Kmart, Osco, Savon, Longs, Meijer, NEB, Pamido, Snyder, Medic, Eckerd and Thrifty White. 1/2 cup toasted, chopped walnuts (toasted on a cookie sheet at 350 F. for 8-12 minutes) Place butter in a large saucepan or small soup pot over medium-high heat. Add onions and cook stirring for about 3 minutes, until the onions are softened. Add the squash, water, nutmeg, salt and pepper and bring the soup to a boil. Reduce the heat, cover and cook the soup for about an hour or until the squash is very tender (This is very important. If the squash is not very soft, the soup will not puree smoothly). Let the soup cool slightly and ladle some of it into the bowl of a food processor or the pitcher of a blender. Puree the soup until it is very smooth. Place the pureed soup in a clean pot and repeat the process until all the soup is pureed. Taste the soup, adjust the seasonings and reheat until hot. To serve, ladle the soup in the bowl and garnish with the bleu cheese and chopped walnuts. Makes 8 servings. a For free how — sample, and purchase, rebate to offer, call 1-800-757-5075, ext. 111 The best part of this UniFiber discovery is that UniFiber has 2 1/2 times more fiber per ounce than the leading brands and can be mixed with any liquid without altering the taste. Unlike the fiber in the lending brands, UniFiber will not gel, taste gritty, cause bloating or produce excess gas. You con even mix it with your favorite soft foods, like applesauce, mashed potatoes, or pudding, without altering their original taste or character. 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It's still delicious that way. 1/4 cup, or more, extra virgin olive oil 3 cups bread cubes from rustic or grainy bread, slightly dried 4 cloves of garlic, minced 1/2 cup chopped fresh cilantro 1/4 t. red-pepper flakes 3 cups water or vegetable broth 1 cup tomato sauce salt and pepper to taste 2 large eggs Prepare the bread cubes: Preheat oven to 350 E Toss the cubes with the olive oil and place in one layer on a cookie sheet. Bake the cubes for 10- 15 minutes until golden. Meanwhile, combine garlic, cilantro, pepper flakes, broth, tomato sauce and seasonings in a large saucepan over medium-high heat. Bring to a boil and simmer for five minutes while you poach the eggs. Heat an egg-poacher or pot filled with 2 inches of water over high heat and bring to a boil. Reduce heat to simmering, break the eggs and gently slide them into the water. • Distribute the bread cubes evenly among the soup bowls and toss them with the garlic mixture. Let the eggs poach for 3-4 minutes until the whites are set, occasionally spooning some water over the tops of the eggs. Divide the bread among two bowls. Pour half the soup over each bowl and transfer the eggs with a slotted spoon over the top. Sprinkle the eggs with salt and pepper and serve. HEARTY VEGETABLE AND FARFALLE SOUP Adjust the vegetable selections to your tastes. 1/4 cup extra virgin olive oil 2 cloves of garlic, minced 1 cup chopped onion 1 cup chopped celery 6 cups water 2 cups white wine 10-ounce package frozen collard greens, thawed 1 10-ounce package frozen chopped spinach, thawed salt and pepper to taste 1 cup frozen or canned peas 1 cup frozen or canned corn kernels 1 cup drained canned or cooked garbanzo beans 1/4 cup dried parsley 3 cups cooked pasta shape, such as farfalle Heat oil in a large pot over medi- um-high heat. Add garlic, onion and celery and saute for 3 minutes. Add water and wine and cook bring to a boil. Allow to boil for 5 minutes more. Serve hot. Makes 8 servings. CABBAGE SOUP There are dozens of 'tripes for this type of soup. It combines the sweet-and-sour taste many people enjoy. Depending on the strength of the vinegar you use, adjust the sugar content. 2 cups chopped onion 2 cups diced or shredded carrots 1 cup chopped celery 6 cups shredded or chopped green cabbage 5 cups water or chicken broth 3 cups tomato juice 1 can (14-15 ounces) diced tomatoes 2 T. sugar 3-4 T. red wine vinegar or to taste salt and pepper to taste Combine all ingredients in a large soup pot over high heat..Bring to a boil and reduce heat slightly so that soup is at a slow boil. Cover and cook for 1 hour, stirring occasionally, until the cabbage is softened. Adjust sea-